Elsie's Homemade Sour Cream Pastry Crust
90
Minutes
10
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Elsie's Homemade Sour Cream Pastry Crust
90
Minutes
10
People
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Favorite Recipes
I want to cook for: people
Unit:
Ingredients
Instructions
  1. Cut the butter into cubes. Whisk together flour, salt, sugar. In a large bowl, vigorously whisk together the flour, salt, and sugar. Work the butter into the flour with your hands. Work the butter into the dough until you have what resembles a coarse meal.
  2. Add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture. Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into two disks.
  3. Sprinkle all over with a little flour. Wrap tightly with plastics wrap and chill in the refrigerator for an hour or up to a day ahead.
  4. After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5-10 minutes at room temperature. To roll out, sprinkle a clean, flat surface with flour. Roll out to 12 to 14 inches wide, to an even thickness.
Ingredients
Instructions
  1. Cut the butter into cubes. Whisk together flour, salt, sugar. In a large bowl, vigorously whisk together the flour, salt, and sugar. Work the butter into the flour with your hands. Work the butter into the dough until you have what resembles a coarse meal.
  2. Add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture. Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into two disks.
  3. Sprinkle all over with a little flour. Wrap tightly with plastics wrap and chill in the refrigerator for an hour or up to a day ahead.
  4. After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5-10 minutes at room temperature. To roll out, sprinkle a clean, flat surface with flour. Roll out to 12 to 14 inches wide, to an even thickness.

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